2. Make the cupcakes. In the bowl of a stand mixer, cream the butter for about 1 minute at medium speed. Add the brown sugar, and continue creaming until light and fluffy, about 2 minutes more. Add the eggs one at a time, mixing well after each and scraping the sides of the bowl as needed.

3. In a separate bowl, combine the flour, baking powder, baking soda, and salt. In a small liquid measuring cup, combine the milk and vanilla extract. With the mixer running at low speed, add the flour mixture to the butter-sugar mixture alternately with the milk. Once all the ingredients are incorporated, increase the speed to medium and beat for about 30 seconds. Stir in the chocolate chips.

4. Divide the batter evenly among the prepared muffin cups. Press about one tablespoon of ready-to-bake cookie dough into the center of each filled muffin cup. The package of cookie dough I bought had 24 portions that were about a tablespoon each, so I just used one unbaked cookie per cupcake. If your package of cookie dough is portioned differently, just divide it up into tablespoons yourself. Make sure the cookie dough is cold before you use it, otherwise it will bake inside the cupcake.

5. Bake the cupcakes for 16-20 minutes, or until a toothpick inserted into the center cupcake comes out clean. Cool completely on a wire rack before frosting.

6. While the cupcakes are cooling, make the frosting. In the bowl of a stand mixer, cream the butter and brown sugar for about 1 minute at medium speed. Add the powdered sugar and salt, and mix at low speed until all of the sugar is incorporated. Add the milk and vanilla and mix for about 15 seconds more at low speed. Increase the speed to medium and beat for about 2 minutes, or until the frosting is light and fluffy. Stir in the chocolate chips.